Boudin, Bourbon & Beer Goes Back-to-the-Table

In lieu of cancelling again this year due to the pandemic, the Emeril Lagasse Foundation has decided to forgo the traditional festival format and bring Boudin, Bourbon & Beer “Back-to-the-Table,” celebrating its cause and theme at individual restaurants around the city.

“While our industry is still struggling, we are excited to be able to encourage our loyal Boudin, Bourbon & Beer patrons to dine out during November to provide support to our restaurants and sponsors,” said Chef Emeril Lagasse. “We greatly appreciate the ongoing generosity the restaurant community has provided over the last ten years in raising awareness of our mission to inspire, mentor, and enable youth to reach their full potential.”

Restaurants across the city participating in the “Back-to-the-Table” event will be offering special dishes featuring boudin, pouring Abita Beer and creating bourbon-laced cocktails with Buffalo Trace and Sazerac brands. Famed local chefs Frank Brigsten, Adolfo Garcia, Donald Link, Susan Spicer, and Stephen Stryjewski have already thrown their hats into the ring. Participating restaurants will also be involved in the Emeril Lagasse Foundation’s special internship program, welcoming mentees into their kitchens for unique learning opportunities.

To date, the Emeril Lagasse Foundation has distributed $15.5 million for children’s education programs and to support basic childhood needs. The foundations signature program, Emeril’s Culinary Garden & Teaching Kitchen, supports a national initiative to integrate gardening and cooking education into elementary and middle school curriculums, connecting kids to the wonderful world of food and nutrition, and offering skills that will benefit them throughout their lifetimes.

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